Spinoff: How to cook perfect hard boiled eggs

I noticed in the cooking fails thread that multiple people said they screw up hard boiled eggs. I thought I would share my reliable method for eggs that are both perfectly cooked (no green ring around the yolk!) and easy to peel!

1. If you know you’re going to be making them, buy the eggs at least a few days ahead of time. Really fresh eggs are hard to peel.

2. Put your eggs in a pot that has a lid. Don’t try to crowd too many in there, they should have a little room and shouldn’t be in multiple layers.

3. Put enough cold water into the pot to cover the eggs by 1/2-1″ (about 2cm).

4. Put a little baking soda in the water- a teaspoon or so.

5. Cover the pot and put it on medium-high heat. Don’t walk away at this point!

6. When the water comes to a rolling boil, immediately take it off the heat. Start a timer for 12 minutes if it’s just a couple eggs, 13 if it’s more.

7. When the timer goes off, drain off the hot water and run some cold water in the pot for a minute or two. Then, you can peel them or put them in the fridge. Apparently they get even easier to peel if you let them sit for a day or two.

Bonus: a recipe for “Caesar salad” deviled eggs that I made for a Christmas party last year. They were gone in minutes, I didn’t even get to eat one!